Marinated veal sausage kebabs

Marinated veal sausage kebabs

Total: 30 Min. | Active: 15 Min.
gluten-free
Nutritional value / person: 310 kcal
, Fat: 27 g
, Carbohydrate: 10 g
, Protein: 11 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

1tbsp mild mustard
4tbsp olive oil
2tbsp maple syrup
1 ¼tsp paprika
½tsp chilli flakes
¼tsp cinnamon
½tsp salt

Kebabs

2 St. Gallen veal bratwurst, cut into slices approx. 3 cm thick
200g cherry tomatoes
1 yellow pepper, cut into approx. 3 cm pieces
6 wooden skewers
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How it's done

Marinade

In a small bowl, combine the mustard with all the other ingredients up to and including the salt.

Kebabs

Alternately thread the sausage, tomatoes and pepper onto the skewers, brush with the marinade.

Charcoal/gas/electric grill

With the lid down, grill the kebabs over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally.

Good to know
Serve with: salad and bread
Tip: Soften the wooden skewers in water for approx. 30 mins. to prevent them from burning during cooking.

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